Nutritional Facts

Directions

Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 8-12 minutes or until tender, turning once.

Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels.

In the drippings, saute onion until tender. Stir in flour; cook and stir for 5-7 minutes or until golden brown. Gradually stir in broth. Add the parsley, garlic, basil, salt, pepper and hot pepper sauce. Bring to a boil; cook and stir for 2 minutes or until thickened.

"This is not the same recipe that is on page 6 in the April/May 2008 issue. Again, I am finding VERY frustrating to find the recipes in the magazine online. Perhaps I need to navigate around the site more, but it was sooooooo easy before when I could just type in the name of the recipe in the search bar at the top and the recipe would show up."

"I agree that it doesn't sound real healthy with the whipping cream and cheese. Try Fat-Free Half and Half and reduced fat cheese for less calories and fat and almost all the taste and Low Sodium Chicken Broth for less sodium. That is what I do!"